SILVER
UnverifiedAmerican/Bar · Vail, CO
GF options available · Ask about cross-contamination
– Dedicated Kitchen
– Dedicated Fryer
– Separate Prep
✓ GF Menu
✓ Staff Trained
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AI safety analysis — always confirm with your server.
View Full MenuThe chicken fingers are breaded and fried in a shared fryer, which poses a risk of wheat-containing coating and cross‑contamination with gluten‑containing foods.
The wings are likely fried in a shared fryer and the sauces/dressings may contain hidden gluten, so cross‑contact is possible.
The pineapple salsa is naturally gluten‑free, but the tortilla chips are fried in a shared fryer, which poses a cross‑contamination risk for gluten.
The cheese, bacon, and green onions are naturally gluten‑free, but the French fries are probably cooked in a shared fryer, which can introduce cross‑contamination from gluten‑containing foods.
All listed ingredients are naturally gluten‑free, but the restaurant uses a shared kitchen, shared fryer, and shared prep areas, so the tortilla chips could be fried in oil that has contacted gluten foods, creating cross‑contamination risk.
The black bean patty likely contains wheat-based binders or breadcrumbs, and the shared fryer and prep area increase cross‑contamination risk, even though the restaurant offers a GF menu.
The Cheese Bacon Bart Burger includes a wheat bun and is prepared in a shared kitchen with shared fryers and prep areas, creating a risk of gluten cross‑contact.
The burger patty and cheese are naturally gluten‑free, but the standard bun contains wheat and the kitchen uses shared fryers and prep areas, creating cross‑contact risk.
The Chili Cheese Bart includes a regular burger bun that contains wheat, and the kitchen uses shared fryers and prep areas, creating a risk of cross‑contact with gluten-containing foods.
The burger patty itself is gluten‑free, but the standard bun contains wheat and the French fries are likely fried in a shared fryer used for gluten‑containing items, creating cross‑contamination risk.
The salad itself contains naturally gluten‑free ingredients, but the honeyed walnuts and raspberry vinaigrette may contain hidden gluten (e.g., wheat‑based sweeteners or malt vinegar), and shared prep areas increase cross‑contact risk.
The salad contains components (honeyed walnuts and raspberry vinaigrette) that could be coated or thickened with wheat-based ingredients, and it is prepared in a shared kitchen with cross‑contamination risk.
Unable to analyze — use caution and ask your server.
The BBQ glaze commonly contains wheat-based ingredients, and the restaurant’s shared kitchen and prep areas increase the risk of cross‑contact, even though the chicken is grilled.
The BLT is served on toasted bread, which is not inherently gluten‑free, and the restaurant uses shared kitchen equipment and fryers, increasing cross‑contact risk.
The sandwich can be made gluten‑free if you request a gluten‑free bread, but the restaurant uses a shared kitchen, prep area, and fryer, which raises cross‑contact risk.
The fries themselves are naturally gluten‑free, but the restaurant uses a shared fryer and prep area, which can lead to cross‑contact with gluten‑containing foods.
The soup of the day’s ingredients are unknown and could contain hidden gluten (e.g., wheat flour, barley stock, soy sauce), and the shared kitchen increases cross‑contact risk.
Soft pretzels are traditionally made with wheat flour, so they contain gluten, and the shared fryer and prep areas increase cross‑contact risk for celiac patients.
Apple pie traditionally uses a wheat flour crust, which contains gluten, and the restaurant's shared kitchen and fryer increase cross‑contact risk.
Standard chocolate cake typically contains wheat flour, and the restaurant uses a shared kitchen, prep area, and fryer, creating a high risk of gluten cross‑contact.
The dish includes a flour tortilla, which contains gluten, and it is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk.
The sandwich uses a French roll containing wheat, and the fries are prepared in a shared fryer, both posing high cross‑contamination risk for celiac patients.
The chicken is breaded and deep‑fried, which typically uses wheat flour, and it is cooked in a shared fryer that also handles gluten‑containing foods, creating a high cross‑contamination risk.
The sandwich is served on a regular roll, which contains wheat, and the restaurant uses shared prep areas and fryers, increasing cross‑contamination risk for gluten.
The French Dip is served on a grilled French roll, which contains wheat gluten, and the dish is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk.
The sandwich includes bread, which typically contains gluten, and the restaurant uses a shared kitchen and prep area, increasing cross‑contamination risk.
The sandwich is served on a French roll, which contains wheat gluten, and the fries are likely cooked in a shared fryer that may also handle gluten‑containing foods, posing cross‑contamination risk.
The Yeti Dog includes a regular bun that contains wheat gluten, and the hot dog is likely cooked in a shared fryer, posing cross‑contamination risks in a shared kitchen.
The dish is served with flour tortillas, which contain wheat gluten, and the shared kitchen/fryer increases cross‑contamination risk.
The chili itself may be gluten‑free, but it is served with crackers, which are typically made with wheat and pose a cross‑contamination risk in a shared kitchen.
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Anonymous · helps celiacs find safe food
GF-friendly mountain restaurant in Lionshead Village. Large amount of GF-marked items including steaks, salads and sides.